*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Ingredients:

Your choose of how you’d like to finish the pudding. Maybe some bright fruity coulis and mint.

Method:

Combine all ingredients and whisk until seeds are evenly dispersed.

Let sit to thicken over for an hour, whisk periodically to avoid clumping.

Keep in mind there’s no right or wrong but ideally the texture is pudding-like. If its too thin: whisk in small amounts of chia and allow mixture to thicken before adding more. Chia is incredibly easy to work with so if the mixture is too thick: just add more coconut milk.

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Method:

Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, about 45 minutes. Remove from heat (with lid on!) and steam for 10 minutes. Fluff with fork. Drain any excess liquid. Transfer to a bowl.

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Add zucchini, carrots and mushrooms. Add herbs and season with salt and pepper to taste. Saute, stirring often, until vegetables are cooked but still firm. (Do not cover)

While the vegetables are cooking, preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Lay 2 sheets of phyllo dough out on a flat surface. Using a slotted spoon, place a healthy scoop of vegetables in the center and sprinkle with freshly grated cheese.

Fold the four corners in and secure with a toothpick. Lightly grate another small layer of cheese on top. (If you’re having a hard time getting the corners to stay in place, you can flip the pouch and bake it flat side up).

Place pouches on the parchment lined cookie sheet and bake at 350 for 20 minutes.

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

This recipe has seasonal ingredients, looks good on a plate, tastes great, and is great for you too! At first glance it might seem a little complicated, but once you have the basics done and on hand, it comes together easily.

Makes about 4 nice-sized salads.

For the vinaigrette:

½ cup sherry vinegar

1 ¼ cup blended olive oil

1tsp Dijon mustard

1tsp Madhava wildflower honey

salt and black pepper

Put all ingredients in an appropriately sized container with a tightly fitting lid and shake until thoroughly combined. Taste and check seasoning. You can adjust the amount of oil to achieve the level of acidity that works for you.

For the salad:

1 bunch organic kale, any variety

1 medium organic butternut squash

1 cup pumpkin seeds

1 cup dried cranberries, rough chopped

1 wedge Haystack Mountain Queso de Mano

fresh ground black pepper

(optional) 2 cups bread for croutons

Wash the kale, spin dry, remove thick center ribs, and slice into 1/8-inch strips (chiffonade). Set aside and chill. Peel the butternut squash, carefully split it lengthwise, and de-seed. Cut off bulb end save for other dishes. Carefully slice (or very carefully use a mandolin) the top portion into 3” long by 1/8” strips. Toss strips with a little oil, salt, and pepper. Spread out on a small cookie sheet and bake in a 350-degree oven for 7 minutes, or until barely tender and cooked. Toss the pumpkin seeds with a little oil, salt, and pepper. Place in a small sauté pan or cookie sheet and place in 350-degree oven until lightly browned and “popped.” To make croutons, toss 2 cups bread cut into ¾-inch cubes with ¼ cup oil, a pinch of salt & pepper, and 1 tablespoon chopped fresh or rubbed dry sage. Toast in a 350-degree oven until golden and crisp (about 12 minutes).

To finish: In a large bowl, combine all the ingredients except the cheese. Lightly toss with just enough dressing to barely coat the greens. Arrange on plates, and, using a vegetable peeler, pare shavings of cheese over salad. A couple of grinds of black pepper and you’re good to go.

Note: Whole leaf spinach could be substituted for kale. Use whatever dried fruit and nuts you like best. Parmesan could be substituted for the Queso de mano.

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

MethodCook wild rice in water with 1/2 tsp. salt in a heavy pan with a lid. It will take at least 30 minutes & some of the grains will start to pop. The rice will be firm but not hard when done. You may need to add additional water but drain off any extra at the end. Set aside to cool slightly when done.

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.